Thai Chili Cashew Chicken

I am in love with this dish! So healthy and full of robust flavor, a little spice, and lots of good fresh ingredients. I make most of my recipes just to use up the ingredients I have in the fridge/freezer and this is one of my most successful. 

Thai Chili Cashew Chicken

Put all the following ingredients in a medium bowl and set aside.

2 boneless skinless chicken breasts, cooked and shredded

(I had leftover chicken from fajitas, so that what I used)

3 Tbsp red wine vinegar

1/2 tsp ground ginger or 1 in fresh grated ginger

2 cloves minced/crushed garlic

1 Tbsp sesame oil

 In a hot frying pan, add:

1 Tbsp sesame oil

1 cup matchstick carrots

Cook for 2-3 minutes

 Add to this the chicken mixture, and 

4-5 sweet mini peppers

1/4 cup Thai Chili sauce

Cook for 5-7 minutes until warm, then add

a handful of unsalted cashews.

Serve over 2 cups of jasmine rice, brown or enriched white. This dish tastes fantastic along with some of Lean Cuisine's Thai-Style Chicken Spring Rolls from the freezer (6 rolls per box). Use the Chili sauce for a spicy dip, so good! Cooks in less than 30 minutes, and serves about 5.